Pink peppercorn rosé salmon with bay oil and goat’s curd,
SERVES 8-10 Begin this recipe 2 days ahead.
2 tbs pink peppercorns
12 bay leaves
250g rock salt
175g demerara sugar
1/ 2 cup (125ml) rosé
1/ 2 bunch thyme
1.2kg skinless salmon fillet, pin-boned
1 cup (250ml) extra virgin olive oil
150g goat’s curd
Thinly sliced sourdough and picked watercress, to serve
Place peppercorns and half the bay leaves in a frypan over low heat. Toast, shaking the pan, for 3-4 minutes until toasted and fragrant. Let cool, then remove leaves and set aside. Using a mortar and pestle, roughly crush peppercorns. Transfer to a bowl with salt, sugar, rosé, thyme and bay leaves, and stir to combine.
Line a large, high-sided tray with plastic wrap. Pour half the salt mixture into the tray and lay salmon on top. Coat salmon in remaining salt mixture. Cover salmon well with plastic wrap and chill for 24 hours. The next day, turn the salmon, making sure it is still well coated in the salt mixture. Chill for a further 24 hours to finish curing.
Place oil and remaining bay leaves in a small saucepan over low heat for 5 minutes, bringing oil to just below a simmer. Remove from heat and cool completely. Transfer to a blender and whiz to combine, then strain oil through a fine sieve into a bowl. Store, covered, until ready to use.
The next day, brush the salt mixture from the salmon with paper towel and thinly slice. Serve salmon with bay oil, goat’s curd, sourdough and watercress.